Spinach Artichoke Crustless Quiche Low Carb Win
This crustless quiche delivers all the creamy, cheesy, savory satisfaction of the classic spinach artichoke dip, transformed into a hearty, protein-packed meal. It's incredibly easy to make in one bowl, naturally low-carb, and perfect for a quick dinner, brunch, or make-ahead breakfast.
Equipment
- 9-inch pie dish or 10-inch cast-iron skillet
- Large skillet
- Large mixing bowl
- Whisk
- Rubber spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Paper towels
- Wire cooling rack
Ingredients
- 10 large eggs
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1 cup shredded mozzarella cheese low-moisture, part-skim
- ½ cup grated Parmesan cheese
- ½ cup crumbled feta cheese
- 3 cloves garlic, minced
- ½ teaspoon salt kosher preferred
- ¼ teaspoon black pepper, freshly cracked
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon olive oil for sautéing
- Butter or non-stick spray for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or 10-inch cast-iron skillet with butter or non-stick spray.
- In a large skillet over medium heat, add a drizzle of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the fresh spinach to the skillet in handfuls, stirring until it wilts completely, about 2-3 minutes. Remove from heat and let it cool slightly, then give the spinach a rough chop on a cutting board.
- In a very large bowl, crack the 10 eggs and add the heavy cream, salt, pepper, and red pepper flakes (if using). Whisk vigorously for a full minute until the mixture is completely homogenous, smooth, and slightly frothy.
- To the bowl with the custard, add the chopped artichoke hearts, the wilted spinach, the mozzarella, Parmesan, and feta cheese. Use a rubber spatula to fold everything together until all the ingredients are evenly distributed.
- Pour the entire mixture into your prepared pie dish or skillet. Gently shake the dish to settle the filling.
- Bake for 35-45 minutes, or until the edges are set and golden brown and the center is just slightly jiggly (like a firm Jell-O). A knife inserted near the center should come out mostly clean.
- Remove the quiche from the oven and place it on a wire rack to cool for at least 15 minutes. This allows the custard to finish setting and makes it much easier to slice into clean wedges. Serve warm or at room temperature.
Notes
Storage: Store leftover quiche in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a low oven. Variations: For a dairy-free version, use full-fat canned coconut milk and dairy-free mozzarella. For a lower-fat version, swap the heavy cream for half-and-half. Add 1 cup of cooked, crumbled Italian sausage or diced ham for extra protein. Fold in 1/3 cup of chopped sun-dried tomatoes or 2 tablespoons of fresh basil or dill for a flavor boost. Key Tips: To avoid a soggy quiche, be sure to squeeze all excess moisture from the spinach and artichokes. Do not overbake; the center should still have a slight wobble when removed from the oven. Let the quiche rest for at least 15 minutes before slicing for clean wedges.